How Microorganisms Affect Food Safety and Quality

dc.contributor.author	Bacon, Karleigh	en
dc.date.accessed	2013-09-19	en
dc.date.accessioned	2014-04-25T15:07:12Z	en
dc.date.available	2014-04-25T15:07:12Z	en
dc.date.issued	2012-11-27	en
dc.description.abstract	The main methods of preservation for shelf-stable foods are controlling the water activity or lowering the pH. Factors are often combined, like lowering pH AND using refrigeration. Understanding how food supports the growth of microorganisms can help improve both food safety AND food quality. This guide can help you manipulate your food to create a safe product.	en
dc.format.extent	5 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/47707	en
dc.identifier.url	http://pubs.ext.vt.edu/FST/FST-57/FST-57_PDF.pdf	en
dc.language.iso	en_US	en
dc.publisher	Virginia Cooperative Extension	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension) ; FST-57NP	en
dc.rights	Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.	en
dc.subject	Food Business	en
dc.subject	Entrepreneurship	en
dc.subject.cabt	Food processing	en
dc.subject.cabt	Acidity	en
dc.subject.cabt	Regulations	en
dc.title	How Microorganisms Affect Food Safety and Quality	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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